If you looked at the title and knew exactly what I’m talking about, you are most certainly Southeast Asian or have been here before. If you have absolutely no idea what “kueh” means, let this expert school you. I’m kidding. I’m no expert. Though I grew up with kueh being available left, right & centre, I never really made many at home.
Kueh is basically sweet or savoury steamed pudding-like snacks. Usually made with rice flour or tapioca starch, they are flavoured using pandan, coconut milk, dried shrimp, tapioca, sago balls etc, depending on whether they’re sweet or savoury. I intend to get down to business with making some of my favourites, beginning with this one!
I really like savoury kuehs especially the daikon radish one. I figured I should learn to make it. Why not, right? Also, I’ve had some really nice kabocha pumpkin ones before. Seeing as I had both in my fridge, I mashed both together and it turned out GOOD!
To make this, we need a number of ingredients but nothing too hard to find: daikon, kabocha, shitake mushrooms, dried shrimp, shallots, rice flour, tapioca starch, corn starch, pepper, salt, vegetable oil.
I wish I hadn’t but I was feeling rather generous. Seeing as it’s so simple, I can totally make this again. And again. And again. Not as difficult as I thought!
If you try this out, please please let me know. 🙂
“The LORD is on my side; I will not fear: what can man do unto me?” (Psalm 118:6)
- 1 medium Daikon (appx 1 lbs or 500gm), grated
- 200 gm (7 oz) Kabocha, peeled & cut into small cubes
- 8 dried Shitake Mushroom, soaked & cut into small cubes
- 80 gm (3 oz) Dried Shrimp
- 10 Shallots, peeled & sliced thinly
- 3 tbsp Vegetable Oil
- 250 gm (8 oz) Rice Flour
- 20 gm (1½ tbsp) Tapioca Flour
- 20 gm (1½ tbsp) Corn Flour
- 450 ml (1¾ cups) water
- ½ tbsp Salt or to taste
- 1 Red Chili, sliced thinly
- 2 bunches Spring Onions, thinly slice
- 1 tsp Ground Pepper (white preferred)
- In a large bowl, mix together flours, water, salt & pepper.
- Stir in kabocha & mushroom cubes. Set batter aside.
- In a big pan, heat up oil. Fry shallots on MED heat until golden brown. Drain shallot and set aside.
- Toss in rinsed dried shrimp and fry until fragrant, about 2 minutes.
- Add in ½ fried shallots. Pour in batter. Stir continuously until thickened into a paste, about 2 minutes.
- Smooth out in an oiled medium sized heatproof pan (I used a 8 x 8 inch ceramic pan).
- Steam on HIGH heat for 45 minutes.
- Remove from steam basket & let it cool completely.
- Invert on a plate & top with reserved shallots, chili & spring onions.
- Cut into cubes & serve with some garlic-chili sauce.